Take a look at this delicious mushroom soup recipe! This is one of the best things to eat when you are sick or when it is cold outside. It's comforting, hearty, and very filling. Sopa de hongos has a lot of different variations, but this recipe will show you how to make mushroom soup with mushrooms, squash blossoms, guajillo peppers, broth, and epazote leaves. It's very easy to make and you can make a whole pot of mushroom soup for the whole family!
Mushrooms are a popular ingredient in many Mexican dishes, especially in soups, stews, and vegetarian tacos!
Today's recipe for mushroom soup is something special and really reminds me of home. This soup is aromatic and filling, with the spice of guajillo peppers and earthy squash blossoms.
I actually learned this recipe from my mama and it is one of my favorite dishes to make in the winter because it is easy to make and it doesn't cost much to make. Most of the time, I already have all of the ingredients on hand!
"La Marquesa" In México
Wild mushrooms have been used in Mexico since pre-Hispanic times, not only for cooking but also for medicinal purposes and ceremonial rites.
The gastronomy from the central states in México has a rich variety of dishes based on the unique mushrooms grown in that area of the country. Places like the famous Miguel Hidalgo y Costilla National State Park, located west of Mexico City and East of Toluca, is the area known as where “La Marquesa” is settled. They wouldn’t be the same without this “sopa de hongos”.
“La Marquesa” is where families like to go on weekends to have a quiet and relaxing time surrounded by nature. It offers an array of special dishes that are very popular and traditional like the lamb barbacoa, the quesadillas made with blue corn masa, and, of course, mushroom soup.
We used to live in Toluca and my husband commuted daily to work in Mexico City. And, we loved to stop there early in the morning for breakfast or lunch depending on the hour.
Where To Find Local Mushrooms In México
The weather in that area is cool and humid, especially in the city of Toluca (which is considered to be the coolest city in the country due to its altitude of 8,793 ft above sea level). The weather and the topography of this central part are perfect for growing diverse types of wild mushrooms!
But, in most states from Hidalgo and Michoacán, and all the way south to Oaxaca and Chiapas, you will find local mushrooms so diverse in their form, size, and color. Their use in regional cuisines is also different by zone since they are cooked in soups, tamales, bread, salads, stews, etc.
Frequently Asked Questions About Mexican Mushroom Soup
Before I share my recipe, here are a few questions I’ve been asked about how to make homemade mushroom soup.
What types of mushrooms are found in central Mexico?
A small sample of some of Mexico's wild mushrooms for more pictures and information about them is on this site.
Here is a sample of a few of the many types of mushrooms found in Central Mexico. Most of them are known by the name of the area where they are grown, or for their shape and color by the local people.
You'll find some like:
- Blue
- Yellow
- Little bread
- Small nail
- Broom
- Bird’s feet
- Little belly
All of these different mushrooms are delicious in soups, quesadillas, and stews!
Should I sauté the mushrooms first?
Whether you saute the mushrooms or not is completely optional. I did not saute them, and the soup tasted great.
If you want to saute them first, use the same oil or butter that you used to saute the garlic and onion.
Can I add corn to this soup?
Yes, you can add corn to this soup! In fact, corn is a traditional type of food found in Mexico. Either frozen, canned, or freshly-cooked corn will all taste delicious in this mushroom soup.
Is this mushroom soup recipe vegetarian?
It can be. To make it fully vegetarian, make sure to use veggie broth instead of chicken.
What if I can't find epazote? What can I use instead?
Since it is not always easy for people to find epazote, you can replace it with cilantro, papalo leaves, or fennel. It won't give it the exact same flavor profile but it's pretty close!
Easy Mushroom Soup
Here is a list of ingredients you will need to make this dish…
- Vegetable oil (or butter)
- White onion
- Garlic cloves
- Guajillo peppers
- Mushrooms
- Squash blossoms
- Chicken broth
- Epazote leaves
- Salt
Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!
How To Make Mushroom Soup: Step By Step Tutorial
To make things easier for you, I am going to break down the directions to this recipe into sections.
Sauté The Vegetables
- Heat up the oil (or butter) over medium heat in a medium-size pot.
- Sauté the onion, garlic, and chopped guajillo peppers for about 2 minutes or until the onions are soft and translucent.
- Add in the chopped mushrooms and squash blossoms, stir and cover the pot.
- Cook everything until the mushrooms are soft and have released some of their juices. This takes about 4 – 5 minutes.
Add Broth and Simmer
- Slowly pour in the chicken broth, making sure none of the vegetables are stuck to the bottom. Drop in the epazote leaves.
- When the soup starts simmering, season with salt and cover with a lid.
- Let the soup cook and simmer at low heat for about 10 minutes to let the flavors blend.
Serve and enjoy!
What To Serve With Mexican Sopa De Hongos
Most times, I like to just eat a bowl of this warm soup with a bolillo to dip into the broth or eat a piece with some creamy butter. You can also serve it with a side of white rice.
This mushroom soup recipe is also a fantastic starter for any dinner you plan to make. I think the mushrooms and guajillo peppers taste delicious when you pair them with a chicken recipe. This recipe for chicken with herbs has a lot of the same flavors, like garlic and onion, along with a few extra fresh herbs.
You can also sauté a few fish fillets with garlic to serve along the side for some extra protein.
More Authentic Mexican Recipes To Enjoy
If you enjoyed this recipe for sopa de hongos, take a look at some of these other authentic Mexican recipes:
- Nopales Navegantes
- Creamy Black Bean Soup
- Mexican Lentil Soup
- Authentic Tortilla Soup
- Mexican Meatball Soup
I hope you make this mushroom soup recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!
¡Buen provecho!
Mely
📖 Recipe
Mushroom Soup (Sopa De Hongos)
Ingredients
- 2 Tablespoons of vegetable oil or butter*
- ½ Cup white onion finely diced.
- 2 garlic cloves minced (small)
- 2 Guajiilo peppers cleaned and deveined, cut into rings.
- 1 Pound mushrooms cleaned and chopped
- 1 dozen squash blossoms rinsed and chopped. (Optional)**
- 4 cups of Chicken broth
- 1 Epazote Branch about 5 to 6 leaves.
- 1 Salt to taste
Instructions
- Heat oil or melt butter over medium heat in a medium-size pot. Saute onion, garlic, and guajillo pepper pieces in oil or butter over a medium for until onion is soft. About 2 minutes.
- Add chopped mushrooms and squash blossoms, if using. Stir and cover the pot. Simmer until mushrooms are soft and had released some of its juices. About 4 – 5 minutes.
- Stir in chicken broth and Epazote leaves, when soup starts simmering season with salt.
- Keep simmering in a low heat for about 10 minutes to let the flavors blend.
Cindy Ortega
Prepare tu receta y me quedo deliciosa! Ya es parte de nuestro menu familiar.
Gracias por compartir Mely.
ily
I make mushroom soup with corn and roasted poblano peppers. Add in a tomato sauce broth and of course the epazote. Even my picky eaters who hate mushrooms will eat it.
therapistsamschaperow
Isn't it more common in Mexico to not 1st sautee the mushrooms? I really don't know, so I'm wondering. Though, I can imagine most Americans would prefer the buttery addition of a butter-based saute.
mmartinez
Hello Sam,
For this particular recipe the mushrooms are not sauté, but you can do so if you wish. And as you can see in the list of ingredients, you can use either oil or butter to sauté the onion and garlic. It can be make using other types of mushroom. Try the recipe, I know you love mushrooms, you will be surprise at how good it is.
Thank you for sharing with your Yahoo group.
Happy cooking!
Rebecca Subbiah
lovely soup and interesting post as always
~~louise~~
Hi Mely,
I totally agree with Velva. Your post is very interesting and your soup looks warm and comforting and pretty yummy too!!! Thank you so much for sharing...
Velva
Your post was very interesting. I definitely learned something new. I would not have associated mushrooms with Mexican cuisine. Thanks for sharing this great post with your readers.
Velva
Christina
You'd be surprised to know how many vegetables, fruits, meats are not associated with Mexican cuisine, unless you actually do a little research or visit the non-resort cities... My favorite would be the Chile en Nogada... which is a huge poblano pepper filled with a little meat, lots of fruits, topped with a sherry cream walnut sauce...